Betty’s Spaghetti Squash Alfredo

4 to 6 servings

1 medium-sized spaghetti squash (5 grams per 1/2 cup cooked)
1 cup sour cream (9.8 grams per cup)
1/2 cup (2 oz.) shredded mozzarella cheese (2 grams per 2 oz)
1/4 cup grated Parmesan cheese (2 grams per 2 oz.)
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper

Fill a soup pot with 1 inch of water and place the whole squash in the water. Bring to a boil over medium high heat, cover, and cook for 25 to 30 minutes or until tender when pierced with a knife. Remove it to a cutting board and allow to cool slightly, about 15 minutes. In a medium-sized saucepan, combine the remaining ingredients over medium-low heat and whisk until smooth and creamy, stirring frequently to prevent burning. Cut the squash in half lengthways, then use a soupspoon to remove and discard the seeds. Scrape the inside of the squash with a fork, shredding it into noodle-like strands. Add the strands to the sauce and stir until thoroughly mixed and heated through. Serve immediately.